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KMID : 1134820110400060875
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 6 p.875 ~ p.884
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Food Quality of Muffin with Germinated Brown Rice Soaked in Mycelial Culture Broth of Phellinus linteus
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Jung Kyong-Im
Cho Eun-Kyung
Choi Young-Ju
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Abstract
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The purpose of this study was to examine the qualities of optimized muffins with germinated brown rice soaked in mycelial culture broth of Phellinuslinteus (GBRP) using response surface methodology. Firstly, general compositions of optimized muffins with GBRP were higher than that of control and total sugar contents were similar. However, the total free amino acid and constitutional amino acid contents except for GABA were lower than those of control. Starch hydrolysis in control was higher than in optimized muffins with GBRP, whereas protein digestibility and protein efficiency ratio were not. The weights of optimized muffins with GBRP were higher than that of control (p＜0.01), whereas height (p＜0.01) and pH (p＜0.001) were similar. The hardness (p＜0.05) and chewiness (p＜0.05) of optimized muffins with GBRP were higher compared to control; adhesiveness, springiness, and gumminess were similar, but cohesiveness (p＜0.01) was not. The flavor (p＜0.05) and taste (p＜0.01) of optimized muffins with GBRP were higher than those of control; appearance, texture and overall acceptability were similar, but color (p＜0.05) was not. The total polyphenol contents (p＜0.01), DPPH radical scavenging activity (p＜0.01), and superoxide dismutase-like activity (p＜0.05) of optimized muffins with GBRP were higher than those of control, but nitrite scavenging activity was similar.
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KEYWORD
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muffin, germinated brown rice, Phellinus linteus, food quality, antioxidant activities
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